cooking

Have you ever wanted to cook a lobster? If you are a seafood lover, I’m sure you have!

And, if you’re like me, you probably hesitated, right? But, another meal preparation problem solved!

I did a bit of research and found this video on how to cook the perfect lobster.  And, believe me, Gordon Ramsay did a great job!

After viewing this video, you will thank Gordon for sharing his demonstration on how to cook the perfect lobster.

By the way, I included the video transcript in case you would rather read than watch. Go below to see it…

 

Learn How to Cook the Perfect Lobster As Demonstrated by Gordon Ramsay

Please be careful, because this one here is a super sharp fast claw. This one is to crush.

Do not get your fingers in there, OK. Now, you got to kill it quickly.

We’ll do this as safe and as humane as possible. There’s the cross line there.

Across there, knife in, and down through, and that is it.

Straight into the water, a touch of salt, and that is in there for two minutes.

We’re not cooking it all the way through. We’re just poaching it to release the meat from the shell.

Now, It’s Time to Use Your Thinking Capacity!

So, I’m taking mental notes in my head right now like I’m a student in one of my classes.

I’m memorizing every step he does because I’m going to de-shell this lobster exactly how Gordon’s doing it.

Now snap off the claws. Get down to the knuckles and twist and off. And then from there, straighten out the tail and twist.

So you’ve got all that meat left in there. Open up the tail and then just press the shell very gently. Don’t crush it.

Now, once you’ve gone 2/3 of the way through, press here and shake, and carefully pull out the tail. Now, claws snap off the knuckles, twist and pull.

You get that blade out there. OK, the blade comes out. And we want these claws intact. Just gently pries out that claw, and then open up the knuckles .But some of you stop at that point.

Yummy Yummy – Look At All That Meat!

There’s more meat in here– the eight legs that the majority of the population forget about. I am not going to let these legs go to waste.

You start from thin end. You place that down there, and you literally push and roll. Wow. That’s awesome. What? Now, how do we present that?

You take the tail and you just gently slice, and this helps it flatten out.

That sits on your board. Your claws go on, and then your knuckles, and then very carefully your legs.

No, We’re Not Finished Yet!

Take this beautiful head. Pull that off. Open it very carefully. And then you take your scissors and I’m going to trim the shell. Now, that should stand up usually.

And then finally take a little touch of extra virgin olive oil, just very carefully brush. That gives it a nice sheen.

Oh, my goodness! That is how you extract every ounce of lobster from your shell. Got it? Wow. .

Before you leave, be sure and get my  free newsletter with cool recipes, cooking tips & more to satisfy your family’s hunger pains..

To make sure it’s still open, check below…

==> Go here to get my “Jean Cooks” free newsletter here.

Did You Enjoy This Eggs Benedict Recipe? Then You’re Going to Love Ron Douglas…

eggs benedict with crispy parma ham

There’s more meat in here– the eight legs that the majority of the population forget about. I am not going to let these legs go to waste.

Ron Douglas has made visiting restaurants his life’s work.

So, you can now get his secret restaurant style recipes all in one amazing book.

So, if you want to learn his unique cooking tips and recipes to help you become an expert chef in your own kitchen — get the book at a discount here (limited time).

Thanks – Jean

 

 

 

 

 

 

 

As found on Youtube

Filed under: Gordon Ramsay